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| Recent Progress on Analytical Techniques for Fatty Acid Composition of Meat |
| WANG Yi;CHEN Hong-xia;ZHU Hui-min;LI Hong-jun |
| 1. College of Food Science, Southwest University, Chongqing 400716, China；
2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400716, China |
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Abstract As an important nutrient in foods, fat can supply energy and essential fatty acids, and also can be a carrier of fatsoluble
vitamins. The fatty acid composition of meat is directly associated with its quality and flavor. This paper describes
relevant concepts for animal derived fat and focuses on a review of extraction and analytical techniques for meat fatty acid
composition and the current status of application of gas chromatography (GC), high performance liquid chromatography
(HPLC), thin layer chromatography (TLC) and infrared spectroscopy (IRS) to analyze meat fatty acid composition.
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2012, Vol. 26 
